Potato and Leek soup with Bacon
(a winter warmer that can be served for lunch with crusty bread and glass of ice cold Sauvignon Blanc)

Ingredients 

•       6 good size potatoes peeled and cut into 5cm cubes
•       2 leek stems washed and trimmed and sliced thinly
•       2 med onions chopped finely
•       Tbsp of mixed Italian herbs
•       2 cloves garlic crushed
•       200 grams of bacon pieces
•       1 litre chicken stock
•       Tbsp olive oil
•       300 ml cream
•       200gm shredded tasty cheese
•       1/2 cup chopped spring onions.

     

Method

In a good size saucepan or casserole dish, fry the onion, leek, garlic and herbs until the onion is translucent. Add the potato cubes and stir through to make sure all the potato pieces are covered with the mix.

Pour in the chicken stock and just cover the  potatoes.

Turn up the heat and boil until the potatoes are soft and can be pierced easily with a fork.

While this is boiling fry off the bacon pieces.

When the potatoes are soft, using a stick blender, blend the contents into a thick soup with no lumps.

Stir in the cheese allowing it to melt, then 1/2 the cream and just before serving stir in the bacon pieces.

When serving place a tablespoon of cream in the centre of the soup serving and run a spoon gently through it to add some design to your plate. Finally sprinkle a small amount of chopped spring onions as a garnish and serve.

Sweating the onions leek and garlic

The potatoes peeled waiting 

Cubed and mixed

Stock added and set to boil

Bacon fried off

Blended / bacon cheese and cream added. 

Great consistency, a really nice thick winter soup